Cannellini Bean and Fennel Ragu: A Tuscan Classic

Introduction:
Cannellini bean and fennel ragu is a hearty and flavorful Italian stew that originates from the Tuscany region. This comforting dish is made with cannellini beans, fennel, tomatoes, and a blend of herbs and spices. It is a versatile dish that can be served over pasta, polenta, or bread.

Ingredients:

* 1 lb dried cannellini beans, soaked overnight
* 1 large fennel bulb, chopped
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 3 tablespoons olive oil
* 1 cup dry white wine
* 1 28-ounce can crushed tomatoes
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 teaspoon dried rosemary
* Salt and pepper to taste
* Fresh parsley, for garnish (optional)

Instructions:

1. Drain and rinse the beans: Drain the soaked beans and rinse them thoroughly.
2. Sauté the vegetables: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the fennel, onion, carrots, and celery. Cook until softened, about 10 minutes.
3. Add the garlic: Add the minced garlic and cook for another minute until fragrant.
4. Deglaze with white wine: Pour in the dry white wine and let it simmer until reduced by half.
5. Add the tomatoes and herbs: Add the crushed tomatoes, oregano, thyme, and rosemary. Season with salt and pepper to taste.
6. Add the beans: Add the drained and rinsed cannellini beans to the pot.
7. Cover and simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.
8. Check for seasoning: Taste the ragu and adjust the seasoning as needed.
9. Garnish and serve: Before serving, stir in some chopped fresh parsley for color and flavor. Serve over pasta, polenta, or bread.

Tips:

* For a richer flavor, use homemade chicken or vegetable broth instead of water.
* If you don't have dry white wine, you can substitute it with water or vegetable broth.
* Add a dash of red pepper flakes for a spicy kick.
* Serve with a side of crusty bread to soak up the delicious sauce.

Conclusion:

Cannellini bean and fennel ragu is a delicious and easy-to-make dish that is perfect for a cozy meal. With its hearty beans, flavorful vegetables, and aromatic herbs, this Tuscan classic is sure to become a favorite in your kitchen.